Larded Turkey Breast with Broccoli and Tomato Noodles

A great pasta dish for any occasion:

Cut broccoli roses from the stem, blanch in light salted water until al dente. Peel the tomatoes, remove the seeds and dice finely.

Cut chives into rolls. Peel carrots and rutabagas and cut into coarse sticks. Pluck leaf parsley. Clean spring onions, cut into oblong pieces. Pluck rosemary needles from the branches. Strip veal meat from intestines. Pierce turkey breast with thin kitchen knife, push in vegetable sticks, brush with veal sausage meat, top with leaf parsley, rosemary needles and a little chives, wrap in pork netting.

Make pasta al dente in lightly salted water, drain when cool.

Brown turkey breast in hot rapeseed oil, add green juniper, peppercorns, cloves, bay leaf, rosemary, pour clear soup, fill with chicken stock and cook in stove at 170 degrees for 35 min until done.

Fry broccoli florets in hot clarified butter, season with salt and pepper. Fry pasta with tomatoes in butter, season with salt and nutmeg, add a little bit of chives. Slice turkey breast and drain sauce.

Serve:

Pour sauce on plate, arrange meat on top, place pasta and broccoli next to it and garnish with rosemary.

801 Kcal – 27 g fat – 80 g egg white – 58 g carbohydrates – 4, 5 Be (bread units).

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